Reviewed: Jul. 24, 2011

Really good and easy recipe. Poured the drippings in sauce pan with butter and sauted with a little salt and pepper. Poured that over salmon and rice. Really good flavor.

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3 users found this review helpful

Reviewer:

Shanel

Reviewed: Jul. 5, 2011

Ehhh, just okay. The cooking time might be partially to blame for my poor review. 20 minutes was WAY too long and the salmon was dried out. Even if it wouldn't have been dried out it was pretty bland. I had to add a lot of salt. I won't be bothering with this recipe again.

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3 users found this review helpful

Reviewer:

ashmin

Reviewed: Nov. 6, 2010

It was a nice change but I prefer salmon with citrus. Add lemon juice and fresh garlic - much better. It was dry but maybe that was the fact our sockeye was flash frozen and not fresh?

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13 users found this review helpful

Reviewer:

STACY D.

Cooking Level: Expert

Living In: Newark, Ohio, USA

Reviewed: Nov. 3, 2010

I didn't have any fresh sage on hand so I used rubbed sage. I also did ginger and the garlic salt. Once I scrapped off the excess spices, it had a great flavor.

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13 users found this review helpful

Reviewer:

mkrihel

Reviewed: Oct. 30, 2010

I made this for my spouse with frozen sockeye & he said that it was great & he gave it 4.5 stars. Thank you for sharing.

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10 users found this review helpful

Reviewer:

Tootsabell

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 4, 2010

I think the portion amounts in this recipe are way off - a serving of fish is supposed to be about 4 ounces, so there is no way that four servings would require 32 ounces (2 pounds) of salmon. When I made this, I used fresh sage, crushed red pepper, no paprika, added lemon juice both before and after cooking, and did not enclose in aluminum foil - turned out very delicious. I would have never thought to use sage or thyme with salmon and I am very glad I did!

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12 users found this review helpful

Reviewer:

pixi

Cooking Level: Expert

Reviewed: Sep. 21, 2010

I tried this, though I didn't have any sage, I used my own herb combination, and baked it in the oven. It was quick, and easy, and overlapped perfectly with the asparagus I made. And, more importantly, it was DELICOUS. I had never cooked salmon before, and was shocked how simple it was. Try it, and it'll be something you add to your home menu.

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12 users found this review helpful

Reviewer:

deelicioustx

Reviewed: Aug. 12, 2010

Delicious! I'm quite the novice in the kitchen, and I had no trouble with this recipe. I used 2-3 fresh sage leaves on each fillet. The salmon took about 35 minutes to bake, I guess my fillets were more thick. My boyfriend loved this!

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14 users found this review helpful

Reviewer:

limo1603

Cooking Level: Beginning

Home Town: Winnfield, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Aug. 3, 2010

Sprinkled with dried thyme, ground paprika, lemon pepper and dill weed.

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15 users found this review helpful

Reviewer:

jwinid

Reviewed: Jul. 24, 2010

This is pretty good, altho it's hard to mess up a nice salmon.....nothing outstanding that I would hurry to make again...prefer a dill/lemon combo. To solve the aluminum quandry use baking (parchment) paper instead.

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13 users found this review helpful